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One of my favorites that you can try is butterfly them and stuff wat cheese and wrap in bacon. You can also cook them as in just season lightly. I have a rub by Grillmates called "sweet and smokey" that is awesome on venison. I also you that on the butterfly chops as well. You can also wrap a piece of bacon around the filet. I generally don't like to add too many spices to my backstrap. I think the flavor is too good to cover up. Cook it to an IT of 130, 135 at the most and enjoy

Pure MichiganLarge BGE, Medium BGE, Mini BGE, Weber Smokey Mountain, Weber Performer.If there are no dogs in Heaven, then when I die I want to go where they went.

Venison backstrap, well here in the GWN as far as I know, is what we call a NY strip on beef. Usually they are thin cuts so the advice to buttermilk marinate and CFS them is always good. Depending on the deer they came from, tenderizing may be a good idea.